SPAGHETTI SQUASH BOAT

Spaghetti Squash Boat image

Think twice-baked potato, spaghetti-squash style with our Spaghetti Squash Boat recipe! Mexican cheese, veggies and tender squash "noodles" form a flavorful filling baked in a halved squash shell. Make a Spaghetti Squash Boat for a delicious dish.

Provided by My Food and Family

Categories Recipes

Time 1h

Yield 6 servings, 1/2 cup each

Number Of Ingredients 5

Ingredients

1 spaghetti squash (2-3/4 lb.)
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/3 cup finely chopped red peppers
2 green onions, thinly sliced
1/4 cup OSCAR MAYER Real Bacon Bits

Steps:

Heat oven to 400°F.
Pierce squash in several places with tip of sharp knife or fork; place in shallow microwaveable dish. Microwave on HIGH 10 to 15 min. or until squash is softened, turning every 5 min.
Cut squash lengthwise in half; remove and discard seeds. Scoop squash strands into large bowl. Add cheese, peppers and onions; mix lightly. Spoon into 1 squash shell; place in shallow baking dish. Discard remaining squash shell.
Bake 28 to 30 min. or until heated through, topping with bacon for the last 3 min.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g